In this new chicken Parmesan recipe, layers of Parmesan and mozzarella cheese do wonders together. Plus, you multitask by roasting tomatoes on the same pan, and those will become your garnish when the dish is ready in around 10 minutes.

Ingredients

4 Servings

1/3 cup extra-virgin olive oil

2 large garlic cloves, pressed

1/2 teaspoon salt

1 12-ounce container grape tomatoes

1 1/2t teaspoons dried oregano

Large pinch of dried crushed red pepper

4 skinless boneless chicken breast halves (about 6 ounces each)

1 1/4 cups finely grated Parmesan cheese, divided

6t ounces fresh mozzarella cheese in water, drained, thinly sliced

Preparation

Preheat oven to 500°F. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.

Place 1 cup Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.